Lemon Meringue Pie seems to say summer because of Lemon
Meringue’s yellow sunshine color and white cloud meringue. Lemon Meringue is
easy to love.
Here’s a lemon meringue pie recipe which is quick and
easy. Starting with a lemon bar mix
simplifies the recipe and gives it the lemon flavor, while eggs and sugar make
the lemon meringue pie taste rich and fresh.
1 18 – 19.5 oz package Lemon Bar Mix with lemon filling mix and crust
1/3 cup water
3 whole eggs
1/4 cup sugar
1/4 teaspoon cream of tartar
3 egg whites
Preheat the oven to 350°F.
Press complete pouch of crust mix firmly into
bottom and sides of a lightly greased 9-inch pie or tart pan or 8×8-inch square
Bake 8 minutes, until crust is light brown.
In a medium mixing bowl, whisk full pouch lemon
filling mix, water, and eggs together until thoroughly mixed.
Pour over warm crust.
Bake 22-26 additional minutes or until center
does not jiggle when shaken and top begins to brown.
With an electric mixer whip cream of tartar and egg whites on medium until froth appears.
Then, gradually add sugar, about a teaspoon, at
a time while continuing whipping at high speed, until stiff glossy peaks start
to form –be careful not overbeat your meringue.
Spread over the baked pie. Be sure to carefully seal meringue to edge of the
pie crust. If desired, use the back of a spoon to make swirls and peaks in the meringue.
Return new topped pie to the oven
bake the pie an additional 10-15 minutes until
light golden brown.
Remove from oven and cool on a rack, until the
pie reaches room temperature
Riced cauliflower is simple to prepare and with a little creativity a versatile supplement to your meal making. Riced cauliflower may be substituted for rice and such things as soups or used to stretch foods, especially, almost homemade dishes. For example, if your family likes rice or mashed potatoes which you want to stretch or would like to reduce the calories of each serving adding riced cauliflower in moderation, of course, will do this very nicely.
How to make cauliflower rice
Two Prepare Your Cauliflower For The Food Processor
This is a quick and easy task, basically, stripping it down and cutting into the usable pieces for easy chopping by the food processor, which consists of:
washer cauliflower with warmish water
on a cutting board with a large sturdy knife, chop off the leaves and the hard center stalk
cut the cauliflower into 1-2 inch florets.
How to Make Cauliflower Rice
To convert your florets to riced cauliflower you can use a food processor. I find food processors fast and easy and here are the essential steps:
Put the florets into a food processor.
For smaller food processors, you may need to do this into multiple small batches.
Don’t overfill your food processor. For best results feel your food processor to about the center of the slicing blade. Otherwise, you may end up with large pieces which need to be cleaned out and reprocessed.
Pulse your food processor several times until it arrives at the size and consistency you desire, usually, about the size of sushi rice grains. At least, that’s the size I use since I don’t really cook with long grain rice.
alternatively, you can use a hand grater or high-speed blender to riced cauliflower as well, but usually, the results are not quite the same.
I’ve not had any difficulty finding frozen riced cauliflower in the local grocery stores and it can be a timesaver if you prefer not to do a couple of bulk batches on a weekend or on a given day. Also, if you don’t have the time, tools, or desire to make riced cauliflower yourself the grocery store version can be a real timesaver and still provide a healthy food alternative. When working with frozen riced cauliflower from the grocery store I usually either let it fall in the refrigerator until ready to use it or give it a quick spin in the microwave according to the instructions on the package before including it in my other dishes which I may be preparing.
Uses of riced cauliflower
I find riced cauliflower to be exceptionally useful and I use it in any number of ways so here’s a quick list of some of the ways that I have used it:
adding rice cauliflower to my rice cooker on preparing a fresh batch of rice.
Adding riced cauliflower to instant mashed potatoes to make almost homemade mashed potatoes and achieving the same effect as I get to my rice.
Adding a small helping of rice cauliflower to a soup or stew. I usually do this in the last 5 to 10 minutes of cooking as riced cauliflower doesn’t take long to cook. I especially like to do this in soups where a small quantity of rice or potatoes is added.
Adding riced cauliflower in the grated cheese later of many dishes will nicely incorporate them into your meal. For example, adding riced cauliflower to the different cheese layers of a lasagna may happen to be making.
These uses of riced cauliflower not only stretch the dish, but it also reduces the calories of each serving and improved nutrition.
If you want to use it straight is a seasoned side dish, that works very well too, and we frequently do so.
For a super quick and easy batch of deviled eggs, purchase precooked and peeled hardboiled eggs, which can normally be found at your local grocery store. Then you need only cut them in half and moved forward making the filling.
The filling for basic deviled eggs is nothing more than egg yolks, mayonnaise, mustard and sweet pickle relish.
These deviled eggs make a nice side for a supper or finger food.
6 precooked and peeled hardboiled eggs
2 tablespoons mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon salt
Dash of pepper
Slice eggs in half lengthwise, and carefully remove yolks.
Almost homemade checks food spoilage and wastage as you incorporate items that are either too small for use or to be preserved into your dishes with no stress.
Higher nutritional value:
Almost homemade can be combined with prepackaged dishes in such a way that you either add or substitute the ingredients in order to beef up the nutritional value of some dishes while reducing the calories and fat levels.
Again, a particular ingredient in a prepackaged recipe that a family member is allergic to can be avoided by substituting it with other items from your stock. This can go a long way to checking food allergies and sensitization.
Many ingredients in products are chemicals which are detrimental to our bodies. In almost homemade, you can use natural ingredients that enhance color, taste For instance, pure vanilla, not artificial; real eggs not egg substitutes, butter not lard or margarine can be used.
You also have a chance of staying away from products that have been genetically altered to increase the size and some other factors by opting for organically grown items for your combinations.
In almost homemade, you to some extent put a check on not only the ingredients used in preparing the dish but also on how much of it you consume.
Makes for variety:
Fresh vegetables can be added to prepackaged dishes to create variations on a dish.
More servings from the same quantity:
You can have more servings from the same quantity of stock if you augment the prepackaged store-bought item with stocks like meat, fruit, and vegetables.
Brings the family together:
Almost homemade creates an opportunity for the family to spend time together. This has the advantage of not only letting the children learn about food preparation as they help either by reading the recipe aloud or by mixing some ingredients for use in the meal preparation.
More so, as they cook and eat meals together as a family, parents get the chance to groom the children on both healthy eating habits and good table manners.
With just a few selected items from the store, you can combine some fresh ingredients from your stock thereby spending less than you would have if everything were to be bought from the store.
In almost homemade, you can regulate your food portions unlike in restaurants and fast food joints where you are usually tempted to eat almost everything that you are served.
Almost homemade can be both pleasurable and relaxing as both cooking and cleaning involve exercise and every form of exercise reduces one’s dopamine level as well as other mood-enhancing hormones.
Almost homemade gives you the chance to be imaginative, creative and artistic. As you look forward to great recipes, you will try out ingredients that you have probably never used before.
You may also attempt making something that is usually in one form in a different form altogether.
How To Make Prepackaged Recipes Healthier
A good prepackaged recipe should have ‘real food’ ingredients. In other words, it should have carbohydrates, proteins, and fats which combine not only to keep you fuller for longer periods but also give better blood sugar control and a broader spectrum of nutrition. This implies that it should be low in sugar, low in salts, trans-fat free while tasting great.
The saturated fat content should be 3grams or less to make for a healthy heart.
The sodium content should be in the range of 500-600mg ie 2300mg daily for healthy people. For someone who eats four meals daily, that is 575mg per meal.
Basically, a healthy prepackaged recipe should be one that you can recreate in your own kitchen.
Armed with these facts, you need to look for recognizable natural ingredients in your store-bought prepackaged recipe and follow these tips as you substitute or exclude certain ingredients altogether while giving your meals a taste and nutrition boost:
The Traditional Recipe for Roasted Turkey Dish
Turkey is a naturally lean source of protein. To make the traditional recipe for roasted turkey dish healthier, you should:
Remove any excess skin to reduce fat further.
Cut the salt content in half.
Add more of the flavored herbs: rosemary, oregano, and parsley.
The Traditional Recipe for Mashed Potato Dish
Mashed potatoes are naturally calorie-dense, particularly in carbohydrates. To make this dish healthier:
Substitute potato with cauliflower as you’ll be eating enough of starch in the course of the Thanksgiving day. This substitution really cuts down on carbohydrate and calories.
Substitute whole for skim milk and exclude butter so as to reduce total fat. This not only cuts down on the fats but specifically the saturated fats. It cuts 27 calories, and with the exclusion of cheese, cuts an additional 26 calories.
Substitute butter with trans-fat free margarine so as to decrease saturated fat, as butter is a tasty killer in the recipe due to its high-fat
Cooking Tip: For creamy mashed potato fans who love the texture, without the added regular cheese fats, Laughing Cow Cheese is recommended.
The Traditional Recipe for Stuffing
Due to the very high carbohydrate content of Stuffing:
Substitute the white bread with 100 percent whole wheat bread so as to increase fiber.
Substitute butter with olive oil, vegetable oil, or unsalted butter (my personal choice).
Add fruit such as diced apple, diced prunes, golden raisins.
Add additional diced fresh celery
Cooking Tip: A tablespoon of butter is equivalent to 2 teaspoons of olive oil.
A List Of Thanksgiving Day Almost Homemade Recipe Ideas
This is a quick and healthy way to stretch a package of Yellow Rice or Yellow Rice with Broccoli mix. This side dish is one we have only recently added to our selection of quick and easy ways to freshen up boxed products. We have sided it as a side a couple of time when casually entertaining friends and it has been well received.
I usually start with a 16-ounce package of frozen chopped broccoli or broccoli florets, but chopped fresh broccoli will work just fine if you happen to have it. Feel free to adjust the quantity of broccoli according to your families tastes. The first time I made this side dish, I actually measured an exact cup of broccoli and it very nicely.
You may want to deviate from this process, but this is how I do to ensure that broccoli doesn’t overpower the flavor and to keep preparation time to a minimum.
Put rice on to cook according to the directions, which normally takes about 25 minutes to cook.
About ten minutes into the rice cooking time, put the broccoli on to steam on high. This allows about 15 minutes for the broccoli to heat and cook until tender.
Once the rice and broccoli are cooked and still hot, combine in a mixing bowl or other appropriate container, and serve.
Steam cauliflower, until tender
Optional Flavor Suggestions
If you would like to dress it up a notch, consider adding a tablespoon of grated Parmesan cheese or Parmesan and Romano cheese
We have found this to make an excellent reheatable side dish for lunches, as well.